Best 5 Cranberry Pecan Wheat Berry Salad Recipes
Indulge in a symphony of flavors and textures with our tantalizing Cranberry Pecan Wheat Berry Salad. This vibrant dish is a delightful fusion of sweet, tart, and nutty notes, offering a refreshing and wholesome meal. Discover the perfect balance of chewy wheat berries, juicy cranberries, crunchy pecans, and a tangy dressing that elevates every bite. Elevate your lunch routine or impress your dinner guests with this culinary masterpiece.
Beyond the Cranberry Pecan Wheat Berry Salad, our article presents a collection of equally enticing recipes that cater to diverse dietary preferences and culinary desires. Embark on a culinary journey with our Vegan Buddha Bowl, a colorful and nutritious bowl filled with roasted vegetables, quinoa, and a flavorful tahini dressing. Experience the delightful simplicity of our Arugula Salad with Roasted Beets and Goat Cheese, where earthy beets and creamy goat cheese harmonize beautifully. For a classic crowd-pleaser, try our Caesar Salad with Homemade Dressing, featuring crisp romaine lettuce tossed in a creamy, tangy dressing and topped with crunchy croutons.
Lastly, satisfy your sweet cravings with our decadent Chocolate Avocado Mousse, a rich and creamy dessert that combines the goodness of avocado with the indulgence of dark chocolate. Dive into this culinary adventure and discover a world of flavors that will tantalize your taste buds and leave you craving more.
**Recipes Included in the Article:**
1. Cranberry Pecan Wheat Berry Salad: A delightful blend of chewy wheat berries, juicy cranberries, crunchy pecans, and a tangy dressing.
2. Vegan Buddha Bowl: A colorful and nutritious bowl filled with roasted vegetables, quinoa, and a flavorful tahini dressing.
3. Arugula Salad with Roasted Beets and Goat Cheese: Earthy beets and creamy goat cheese harmonize beautifully in this simple yet elegant salad.
4. Caesar Salad with Homemade Dressing: A classic crowd-pleaser featuring crisp romaine lettuce tossed in a creamy, tangy dressing and topped with crunchy croutons.
5. Chocolate Avocado Mousse: A rich and creamy dessert that combines the goodness of avocado with the indulgence of dark chocolate.
CRANBERRY PECAN SALAD
Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.
Provided by STACY38
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
- In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
- In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 21 g, Cholesterol 44.6 mg, Fat 38.6 g, Fiber 4 g, Protein 10 g, SaturatedFat 10.6 g, Sodium 779.9 mg, Sugar 16.4 g
WHEAT BERRY SALAD
Provided by Ellie Krieger
Categories side-dish
Time 1h38m
Yield 6 servings, serving size 3/4 cup
Number Of Ingredients 9
Steps:
- In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
- In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.
WHEATBERRY SALAD
Steps:
- Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
- Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
- In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.
PRALINE PECANS & CRANBERRIES
This recipe I found during the holidays and I made a few batches for Christmas parties. Everyone loved it and wanted the recipe.-Nancy Roman, Hackensack, New Jersey
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield 5-1/2 cups.
Number Of Ingredients 7
Steps:
- Place pecans in a greased 13-in. x 9-in. baking pan; set aside. In a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in vanilla and baking soda. Drizzle over pecans; stir until coated., Bake at 250° for 1 hour, stirring every 20 minutes. Add cranberries; toss to combine. Immediately transfer to a waxed paper-lined baking sheet; cool completely. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 346 calories, Fat 27g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 50mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 4g fiber), Protein 3g protein.
WHEAT BERRY SALAD WITH CRANBERRIES
Ellie Krieger's recipe from Food Network. It's the closest I can find to the wheatberry salad I've had from the deli at Whole Foods, which is to die for! This has tons of 5 star reviews on FN's website. Posting for safekeeping!
Provided by Raquel Grinnell
Categories Grains
Time 1h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the nuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
- In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.
Tips:
- Use fresh cranberries. Fresh cranberries have a tart and tangy flavor that complements the other ingredients in this salad well. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
- Chop the pecans finely. Finely chopped pecans will distribute their flavor throughout the salad better than large pieces.
- Use a light dressing. A light dressing will allow the flavors of the cranberries, pecans, and wheat berries to shine through. A simple vinaigrette or lemon-tahini dressing would be a good choice.
- Serve the salad immediately. This salad is best enjoyed fresh. The wheat berries will start to absorb the dressing and become soft if you let it sit for too long.
Conclusion:
This cranberry-pecan wheat berry salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with nutrients and antioxidants, and the combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a healthy and satisfying salad, give this cranberry-pecan wheat berry salad a try. You won't be disappointed!
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